Heat a large skillet or wok over medium high heat. Once the pan is hot heat the oil, then add the chicken and stir fry for 5-6 minutes until chicken is no longer pink inside. Remove the chicken from the pan and set aside.

In a small mixing bowl, whisk together chicken stock, honey, garlic, orange zest, orange juice, soy sauce, chili garlic sauce, ginger, and red pepper flakes.

Pour the sauce into the skillet and cook over medium heat, stirring often, until the sauce is thick and syrupy. Add chicken to the skillet and stir to coat with the sauce.

Serve topped with toasted sesame seeds, if desired.